Watermelon Rind and Coconut Chutney
Yes, now you can use the rind too !
Preparation time: 40 minutes or so Quantity: Makes 6 jars or so Cooking time: 2 hours
Ingredients
1 watermelon rind
60g / 2 oz salt
1 pint / 550 ml water
450g /1 lb. light brown sugar
250 ml coconut milk
1/2 pint / 300 ml white or red wine vinegar
1/2 teaspoon cinnamon
touch ground all spice
pinch mace
75g / 3 oz desiccated coconut
Method
- Cut the rind in to batons / strips - lengths about 4 -5 cm by 1/2 cm thick
- Whisk the salt in to a pint of cold water
- Pour on to the rind and leave over night
- Drain, disregard the water and wash of the salt (this process softens the rind)
- Place the rind in a large thick bottomed pan
- Cover with water and bring to the boil, simmer for 15 - 20 minutes
- Drain and disregard water (this process softens the rind and washes of excess salt)
- Place back in the pan
- Pour on the sugar, water, vinegar and all the spices - except desiccated coconut
- Bring to the boil
- Simmer for 1 & 1/2 hours until, thickened, soft and chutney like
- Stir in the coconut and simmer for a further 3 - 5 minutes, stirring as not to burn the bottom
- Spoon in to sterilised jars, seal with a wax disk and a tight lid
- Store in a dark, cool place till needed